Duck Leg Stew with Lentils and Green Olives

• 2 tablespoons vegetable oil
• 6 Long Island duck legs
• Salt and freshly ground pepper
• 1 medium onion, chopped
• 2 cups dry white wine
• 1 tablespoon chopped fresh thyme
• 1 tablespoon unsalted butter
• 2 medium carrots, diced
• 1 medium celery rib, diced
• 1 medium leek, white and light green, diced
• 3 cups green lentils (1 1/2 pounds), washed
• 3 cups chopped fresh spinach
• 1 cup green olives
• 1 1/2 tablespoons fresh lemon juice

1. Preheat the oven to 350.
2. Heat the oil in a large nonreactive ovenproof skillet.
3. Season the duck legs with salt and pepper and add them to the pan, skin side down.
4. Cook over moderately high heat until browned on 1 side, about 10 minutes.
5. Turn and cook until browned, about 5 minutes longer.
6. Transfer to a platter and pour off all but 2 tablespoons of the fat.
7. Add the onion and cook until just soft, about 3 minutes.
8. Return the duck to the skillet and add the wine, thyme and 1/2 cup of water.
9. Cover and bring to a boil, then cook in the oven for about 1 1/2 hours, or until tender.
10. Meanwhile, melt the butter in a 4-quart saucepan over moderately high heat.
11. Add the carrots, celery, and leek and cook, stirring occasionally, until just soft, about 4 minutes.
12. Stir in the lentils and 10 cups of water and bring to a boil.
13. Reduce the heat to moderate, cover partially and cook until tender, about 30 minutes.
14. Drain and season with salt.
15. Transfer the duck to a plate, cover with foil and keep warm.
16. Add the spinach, olives, and lemon juice to the skillet and cook for 6 minutes to blend the flavors.
17. Stir in the lentils and season with salt and pepper.
18. Spoon the lentil mixture into a large shallow bowl, arrange the duck on top and serve.

vegetable oil, salt, onion, white wine, thyme, unsalted butter, carrots, celery, green lentils, fresh spinach, green olives, lemon juice

Taken from www.foodandwine.com/recipes/duck-leg-stew-with-lentils-and-green-olives (may not work)